These zucchini fritters are a delightful blend of crispy golden fritters and a creamy, tangy yogurt dipping sauce.
Packed with fiber-rich vegetables, plant-based protein from eggs, and heart-healthy fats from olive oil, they’re as nutritious as they are satisfying.
Quick to prepare and versatile for any meal, these fritters make a perfect appetizer, light lunch, or meal-prep-friendly snack that everyone will love.
Zucchini Fritters with Yogurt Sauce
Equipment
- 1 large skillet (for frying)
- 1 medium mixing bowl
- 1 box grater
- 1 colander
- 1 Wire rack
- 1 blender or food processor (for sauce)
- 1 Spatula
Ingredients
For the Yogurt Dipping Sauce
- ½ cup plain Greek yogurt
- ¼ cup crumbled feta cheese
- 2 tablespoons finely chopped fresh mint
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 garlic clove grated
- Kosher salt and freshly cracked black pepper to taste
For the Zucchini Fritters
- 2 medium zucchini ends trimmed
- 1 small Yukon gold potato peeled
- 1 small yellow onion diced
- 2 teaspoons kosher salt
- 2 large eggs
- 2 cloves garlic finely chopped
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- 3 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh mint
- ⅓ cup all-purpose flour
- ½ teaspoon baking powder
- ½ cup vegetable oil or preferred frying oil
Instructions
- Prepare the Yogurt Dipping Sauce: In a blender or food processor, combine ½ cup plain Greek yogurt, ¼ cup crumbled feta, 2 tablespoons chopped fresh mint, 2 tablespoons lemon juice, 2 tablespoons olive oil, and 1 grated garlic clove. Blend on high until smooth and creamy. Taste and season with kosher salt and freshly cracked black pepper. Transfer the sauce to a small bowl, cover, and chill in the refrigerator while preparing the fritters. This step ensures the sauce is flavorful and ready to serve as soon as the fritters are hot.
- Grate the Vegetables: Using a box grater, grate 2 medium zucchini, 1 small Yukon gold potato, and 1 small yellow onion. Work over a large mixing bowl to catch all the grated vegetables. This step creates the base for your fritters, combining moisture, flavor, and texture in every bite.
- Remove Excess Moisture: Transfer the grated vegetables to a colander and sprinkle 2 teaspoons kosher salt evenly over them. Toss gently and let sit for 30–40 minutes. During this time, the salt will draw out excess water from the zucchini and potato. After resting, squeeze the vegetables tightly with your hands or using a clean kitchen towel to remove every bit of liquid. Dry vegetables are key to achieving crispy fritters that hold together during cooking.
- Mix the Flavor Base: In a medium mixing bowl, whisk together 2 large eggs, 2 finely chopped garlic cloves, ½ teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon red pepper flakes, 3 tablespoons chopped fresh parsley, and 2 tablespoons chopped fresh mint. Season lightly with salt and pepper. This mixture will infuse the fritters with aromatic flavors and help bind the grated vegetables together.
- Combine Vegetables and Seasonings: Add the drained, grated vegetables to the bowl with the egg and herb mixture. Gently fold everything together until evenly combined. Sprinkle ⅓ cup flour and ½ teaspoon baking powder over the mixture and fold lightly again. Avoid overmixing to keep the fritters tender on the inside while crisp on the outside. The flour and baking powder act as binders, giving the fritters a perfect structure.
- Heat the Oil for Frying: Place a large skillet over medium-high heat and add ½ cup vegetable oil (or your preferred frying oil). Allow the oil to heat until it shimmers but is not smoking. Properly heated oil ensures the fritters cook evenly, form a golden crust, and do not absorb excess oil.
- Shape and Cook the Fritters: Using a spoon or small ice cream scoop, drop portions of the vegetable mixture into the hot skillet. Flatten each mound slightly with a spatula to form small, even pancakes. Cook for 3–4 minutes on each side until golden brown and crisp. Avoid overcrowding the pan; cook in batches if necessary to maintain the right temperature and crispiness.
- Drain and Season the Fritters: Once cooked, transfer the fritters to a wire rack or a plate lined with paper towels to drain any excess oil. While still warm, sprinkle lightly with salt. This step ensures your fritters stay crisp while absorbing just the right amount of seasoning.
- Serve and Garnish: Arrange the fritters on a serving platter and serve alongside the chilled yogurt-feta dipping sauce. Optionally, garnish with extra fresh parsley or mint for a fresh, vibrant presentation. The contrast of the hot, crispy fritters and the cool, tangy sauce makes each bite irresistible.
- Enjoy and Store: These fritters are best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to retain crispiness. The yogurt sauce can be made in advance and stored separately, making this recipe perfect for meal prep or last-minute entertaining.
Notes
- Always squeeze out excess moisture from zucchini and potato for crisp fritters.
- Do not overmix the batter; gentle folding keeps the fritters tender inside.
- The yogurt dipping sauce can be made ahead for convenience.
- Perfect for meal prep or entertaining—cook just before serving for maximum crispiness.
- Experiment with herbs and spices like dill, chives, or smoked paprika to vary the flavor.
- Use a wire rack instead of paper towels to drain excess oil while keeping fritters crispy.
- Ensure medium-high heat while frying to get a golden, crunchy exterior.
Chef’s Secrets: Tricks For Crispy Fritters
The secret to perfectly golden zucchini fritters lies in controlling moisture and heat.
Grating the vegetables finely and salting them in advance helps draw out excess water, ensuring the fritters crisp up beautifully.
Using a medium-high heat skillet and sufficient oil prevents sticking and encourages even browning.
When flipping, be patient—allow each side to develop a golden crust before turning.
For extra flavor, incorporate a touch of grated parmesan or a pinch of smoked paprika into the batter.
Resting the fritters on a wire rack instead of paper towels helps retain their crispiness while draining oil efficiently.
Serving Suggestions: Delicious Ways To Enjoy
Zucchini fritters pair wonderfully with a variety of dishes.
Serve them as an appetizer alongside the tangy yogurt-feta sauce for a fresh, light start to any meal.
They make a satisfying vegetarian main course when paired with a simple salad, roasted vegetables, or a grain bowl.
For a fun snack, serve warm fritters with additional dips like tahini, pesto, or even a spicy aioli.
Garnish with fresh herbs, a sprinkle of feta, or a squeeze of lemon juice to brighten the flavors and elevate presentation for entertaining.
Storage Tips: Keep Fritters Fresh Longer
Zucchini fritters are best enjoyed fresh, but leftovers can be stored efficiently.
Place cooled fritters in an airtight container in the refrigerator for up to 2 days.
To reheat, gently warm them in a skillet or oven at medium heat; this restores crispiness far better than microwaving.
The yogurt dipping sauce can be stored separately in the fridge for up to 3 days.
For meal prep, consider making the batter ahead of time, storing it in the fridge, and cooking the fritters just before serving to maintain maximum texture.
Frequently Asked Questions
1. Can I make zucchini fritters gluten-free?
Yes! Simply replace the all-purpose flour with a gluten-free flour blend or almond flour.
The texture may be slightly lighter, but the fritters will still hold together beautifully.
2. Can I bake instead of frying?
Absolutely. Preheat the oven to 400°F (200°C), line a baking sheet with parchment, lightly brush or spray with oil, and bake the fritters for 20–25 minutes, flipping halfway through, until golden and crisp.
3. How do I prevent soggy fritters?
Squeezing out all the excess water from zucchini and potato is critical. You can use a clean kitchen towel or cheesecloth to press out moisture.
Additionally, avoid overcrowding the skillet, as this can lower the oil temperature and lead to soggy fritters.
4. Can I make these ahead of time?
Yes. You can prep the yogurt sauce a day in advance and store it in the fridge.
The fritter batter can also be prepared ahead, but cook the fritters just before serving to maintain their crisp texture.
5. Are these fritters kid-friendly?
Definitely! Mildly seasoned and packed with vegetables, these fritters are great for picky eaters.
Serve them with a dipping sauce or cut into small bite-sized pieces to make them fun and easy to eat for children.
